Please note: If you’re an IBS sufferer having a flare up, please, use olive spread instead of goat’s butter. Feel free to use goat’s butter when you’ve got your symptoms under control. Goat’s milk and goat’s butter are much easier to digest than cow’s milk, but they still contain small amount of lactose (9 grams per cup), that may worsen some IBS sufferers symptoms. Lactose free butter contains traces of lactose (around 0,03 %).

Instructions:

Preheat oven to 200 degrees Celsius, slice zucchinis in half (as even as possible), scoop out the inside (seeds). If your zucchini is unevenly shaped, you can slice a bit of the bottom off, so it can lay flat. Place zucchinis in oven-proof, greased dish and roast at 200° Celsius for about 20 minutes. Remove dish from the oven and let zucchinis cool.

In the meantime, cook rice as normal, drain it (if you were cooking rice in a sachet, drain it, open the sachet and pour rice into the dry saucepan), add olive spread or goat’s butter, turmeric, salad spice mix (or your own spice mix) and chopped basil. Stir it all in well.

Stuff cooled zucchinis with rice and add grated cheese on top. Oven bake them once more, for about 20 minutes, this time at 180° Celsius (or till cheese is bubbly).

Bake zucchinis just like in the first recipe: slice zucchinis in half, scoop out the seeds, place them in greased oven-proof dish and roast them at 200° Celsius for about 20 minutes. Remove dish from the oven and let zucchinis cool off naturally.